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Every table has its own binchotan grill, and the wagyu crossing it comes from Ito Ranch in Matsusaka, which the Japanese consider the definitive source of Kobe beef. Marie Akaneya brought sumibiyaki, a style of charcoal barbecue popular in Kyoto, to Paris for the first time, and the room leans into the theatre of it. Crown Melon from Fukuroi occasionally shows up, at prices that make the wagyu look modest.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wagyu
“not least the Wagyu that is shipped here from Ito Ranch, a beef farm on the outskirts of the town of Matsusaka”
Michelin Guide -
Crown Melon
“Some of the menus feature Fukuroi's renowned Crown Melon, which can sometimes fetch a price of several thousand euro.”
Michelin Guide
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